This Chicken and Broccoli Skillet Lasagna is creamy and cheesy, featuring tender chicken, broccoli, and soft lasagna noodles, all cooked in one pan. The recipe is designed for those who enjoy one-pot pasta meals, reminiscent of boxed dinners from childhood but made from scratch with basic ingredients. There’s no need to boil the noodles separately or assemble layers, making it quick to prepare in just 50 minutes. The cost is friendly as well, at $1.53 per serving or $9.19 for the entire skillet.
For an easy creamy chicken lasagna, this dish is perfect for nights when energy is low. It satisfies cravings for something special without the time-consuming layering process. The recipe calls for just 1 pound of chicken breast, usually one or two pieces, which provides six generous servings, thanks to the addition of noodles and broccoli.
The cooking begins by seasoning and searing the chicken, followed by sautéing onion and garlic in the same skillet. Broken lasagna noodles are cooked in chicken broth, absorbing flavors from the garlic and Italian seasoning as they soften. This approach is similar to other skillet lasagna recipes but introduces a creamy chicken and broccoli variation. Broccoli is chopped finely, including the stems, and added toward the end of cooking to keep it vibrant and tender.
Heavy cream and Parmesan cheese are then stirred in to create a rich sauce, with mozzarella cheese added on top for a classic finish. For those who prefer a traditional oven-baked option, a white chicken lasagna recipe is also available.
For best results, the recipe suggests breaking the noodles into approximately 2-inch pieces. This size helps prevent tangling during stirring and makes serving easier. A large, deep, broiler-safe skillet with a lid is needed, about 12 inches in diameter, preferably a heavy-bottomed one for even heating to avoid sticking.
Keeping the lid on while simmering is important. The broken noodles should be pressed down so they are mostly submerged in the broth, which is kept at a gentle simmer. Stir occasionally to prevent sticking, then replace the lid. The steam helps cook any noodles that are not fully covered in liquid.
It’s also crucial to leave some liquid in the skillet. The noodles will continue to absorb moisture as the sauce forms, so the mixture should remain slightly loose once the pasta and broccoli are tender. If the noodles are firm but there is little broth left, adding a splash of water or broth and cooking longer can help.
When adding cream and cheese, the heat should be reduced before mixing in the heavy cream, Parmesan, and shredded chicken, as boiling can cause the sauce to separate or become grainy. Close attention is needed when broiling the mozzarella, which only takes 2 to 4 minutes to become bubbly and golden.
To add more vegetables, frozen peas, frozen corn, or drained canned corn can be included; these should be added with the broccoli to heat thoroughly. For firmer vegetables like carrots, they should be diced small and sautéed with the onion for a longer cooking time. Fresh or frozen spinach can also be a great addition, similar to what can be used in vegetarian stovetop lasagna.
What vegetables would you add to your skillet lasagna?
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Source: Budget Bytes, by Jennie Alley